Citrus Mascapone layer cake

This deliciously feminine cake is perfect for mother’s day, easter Sunday, or just because…

Prep and cook time. 1hr plus cooling time.

Serves 12

Ingredients

22g unsalted butter, softened. 150g caster sugar. 50g soft brown sugar. 4 large eggs. Zest of two citrus fruits. 225g self-raising flour. 1 tsp baking powder salt

Lemon mascarpone filling

150-200ml thickened whipping cream. 1 tbsp icing sugar. 150g mascarpone. 2 tsp lemon curd, plus extra for spreading. 50ml citrus syrup.

Method

Pre heat the oven tsp 150/140c fan/gas mark 3. Grease and line two 20cm cake tins. Using a mixer, cream the butter and sugar until fluffy. Add the eggs one by one, then mix in the citrus zest. Sift the flour and baking powder with a pinch of salt, then fold into the batter.

Divide the batter between the two cake tins and bake for 20-25 mins, until the cakes have a golden hue and a skewer comes away clean. Once the cakes are cool, turn onto a wire rack and carefully cut in half.

To make the lemon mascarpone filling, whip 150ml of cream with the icing sugar until it has thickened. Then Fold the mascarpone and the lemon curd until smooth.

To assemble the cake, dap the citrus syrup on the first layer, next, use a spatula to spread a very thin layer of the lemon curd over the sponge. Followed by a layer of mascarpone cream. Gently sit the next layer of cake on top and spread with syrup, lemon curd and mascarpone cream. Repeat for the next two layers.

Spread lemon mascarpone cream over the top of the cake and decorate.

like this post? Check out this classic spaghetti carbonara recipe

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